Oak Hills One Stop
2501 Sandpiper Dr Kamloops BC V2B 6W8 · Restaurant - Food Service
4 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): microwave is not kept on the countertop but in close proximity to the floor level ( about 1 foot high) microwave has a printer and on top of the printer is where the staff keep their personal effects ( jacket and/or purse) Sanitation Plan has not been updated to include cleaning/sanitizing requirements for microwave, efi hot hold case, tongs ( samosas, cookie, jerky) jerky tong is placed on a contaminated surface ( front of the case where customers can contaminate it) and not on the tong holder of the case
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No bleach onsite; bottle of bleach by the dishwashing sink was empty at time of inspection
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please read comments under F1.7 above ( non-food items on top of microwave) damaged wall by the dish drying rack must be patched up ( hole, surface i sno longer smooth and impervious to moisture) floor tiles underneath three compartment sink are missing, floor in the walk in cooler is damaged and needs repair microwave in the front to be relocated on a counter top ( and at proper height) interior of Otis Spunkmeyer needs to be wiped clean, trays are soiled at time of inspection-CDI top surface ( exterior) of the efi equipment was unclean ( worker thinks it's debris from popcorn machine)-CDI
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): incomplete
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A The scoop's concave surface has a peeling liner, the liner may contaminate the food; food contact surface is no longer smooth and cleanable Operator must replace the scoop to prevent contaminating the ice cream
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A the scoop must be replaced as it's no longer in good working order and doesn't allow the sanitary handling of food
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B and F- please see comments under F1.7A and F2.5A
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1 ice cream scoop was observed being stored in stagnant water in the sink basin ( temp of the water was warm, employee stated the cold water supply is turned off due to a pipe break issue); This practice of ice cream scoop storage does not comply with HP-FS-9003 Ice Cream Scoop Dipper Well policy.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Navneet Kaur completed FS1 on Jan 30, 2023. Operator, A. Singh's FS1 cert. expired Oct 2023.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Single portion coffee cream ("Cream O") must be refrigerated ( being stored in a cup at ambient temperatures at time of Inspection).
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Ice Cream scoop storage is not compliant with HP-FS-9003 Policy ( ice cream scoop dipper wells& alternatives)
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): see comments under F1.7 above ( ice cream scoop is stored in stagnant water at ambient temperatures)
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B- Two compartment sink ( one of the basins is the dedicated Hand wash station) has a malfunctioning drain pipe F2.5K-see comment under F1.7above ( ice cream scoop storage)-CDI
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): see comment under F2.5B above ( due to risk of flooding because of malfunctioning drain pipe, the Hand wash station is not accessible to foodhandlers in premises)
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ice cream scoop must be included in the establishment's Sanitation Plan ( specify the frequency of cleaning and sanitizing in accordance with the Policy-Ice cream Scoop Dipper Wells and Alternatives); The display freezer for scoop ice cream must also be added into the Sanitation Plan as well.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Navneet KAUR ( Manager) is not a holder of a valid FOODSAFE 1 Certificate.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?